Saute pepper, onion, celery, and garlic with a little vegetable stock (or water) in a large pan.
Cut tofu into cubes.
Add all ingredients into slow cooker, and stir until well blended.
Allow to simmer in slow cooker on low for 8-10 hours. Add water as needed.
This recipe can also be made in a Dutch oven or large pot if slow cooker is not available or if you want the meal ready sooner. Simply simmer all ingredients on the stovetop 45 minutes to 1 hour.
Top with some nutritional yeast and/or non-dairy, soy cheese.
Enjoy!

SO HOW'D IT GO?

It was delicious, satisfying and didn't miss the meat one bit! I used fresh Julliened/shredded carrots instead of sliced frozen. Make sure to press the Tofu first to remove most of the water and compress it--makes it easier to cube.